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This was a very easy recipe for a weeknight. I left the chicken in the pan & just stirred in the rest of the ingredients except the spaetzle, which I served on the side. I also added extra paprika & about 1/4 teaspoon white pepper. Thanks for posting Lorraine!

Delicious! I used kluski instead of spaetzle, and they worked nicely. I didn't use a whole onion, I used maybe 1/2 of a Vidalia onion, but I think I'll use more next time. I browned the onion in some Smart Balance spread instead of the shortening. I used 3 boneless skinless chicken breasts, and next time, I might use 4. I assumed that the flour was included in the seasonings that you add after browning the onion. I used more paprika than called for. I cut the chicken into chunks, so the 10 minutes of browning was almost sufficient to completely cook the chicken. After I added the water, I only let it simmer for a little while before checking one of the thicker chunks to make sure it was cooked through. I didn't bother to remove the chicken, I just poured the sour cream in and mixed it all together. I also didn't add the noodles, I just served it with the noodles on the plate with the sauce & chicken over top. After the sauce was done, I added more paprika, as well as black pepper, white pepper, and some garlic. I haven't had my Grandma's chicken paprikash for a long time, but this definitely tasted similar, though you can't beat her homemade noodles!